Greek-Style Roasted Branzino with Ladolemono Sauce

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Greek-Style Roasted Branzino with Ladolemono Sauce

This Greek-inspired roasted branzino is a simple yet elegant seafood dish that delivers fresh Mediterranean flavors in every bite. Whole branzino is seasoned with salt, pepper, lemon, and red onion, then roasted until the flesh becomes tender and flaky. A generous drizzle of homemade ladolemono, a classic Greek lemon-garlic-oregano dressing, brings brightness and depth, making this dish perfect for a special dinner or a wholesome weeknight meal.

Ingredients

For the Branzino

  • 1 whole branzino fish (1 to 1 ½ pounds), cleaned, head and tail attached
  • ½ lemon, sliced into thin rounds
  • ½ red onion, thinly sliced
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil, for drizzling and greasing the pan

For the Ladolemono Sauce

  • ¼ cup fresh lemon juice
  • 1 small garlic clove, finely minced
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅓ cup extra virgin olive oil

For Serving

  • 1 cup cherry tomatoes, halved
  • Fresh dill, chopped

Instructions

1. Prepare the Branzino

  1. Preheat your oven to 400°F (200°C). Lightly oil a large sheet pan.
  2. Pat the branzino dry using paper towels. Dry skin helps the fish roast properly.
  3. Using a sharp knife, make two diagonal slits on each side of the fish. This allows the seasoning to penetrate and helps the fish cook evenly.
  4. Season the fish generously with salt and pepper on both sides, inside the slits, and inside the cavity.
  5. Stuff the cavity with the lemon slices and red onion. Spread them evenly so the aromatics infuse the flesh as it cooks.

2. Roast the Fish

  1. Lay the fish on the prepared pan and drizzle the top with extra virgin olive oil.
  2. Roast for 5 minutes on the first side, then use a wide spatula to carefully flip it.
  3. Continue roasting for 5 to 7 minutes, or until the flesh becomes opaque and flakes easily when pressed with a fork.
  4. For crispier skin, switch the oven to broil and position the fish about 6 inches from the heat source. Broil for 3 to 4 minutes until the skin lightly chars.
  5. The internal temperature should reach 145°F (63°C).

3. Make the Ladolemono Sauce

  1. In a bowl, whisk together the lemon juice, garlic, oregano, salt, and pepper.
  2. While whisking continuously, slowly drizzle in the olive oil to help the sauce emulsify and thicken.
  3. Taste and adjust the seasoning as needed.

4. Finish and Serve

  1. Transfer the roasted branzino to a serving platter.
  2. Immediately pour a generous amount of ladolemono sauce over the hot fish, allowing it to soak into the slits and the cavity.
  3. Season the halved cherry tomatoes lightly with salt, then spoon them over and around the fish.
  4. Add a final drizzle of ladolemono if desired.
  5. Sprinkle with fresh chopped dill and serve at once.

Tips for Best Results

  • Fresh whole fish should have bright, clear eyes, firm flesh, and a clean ocean scent.
  • Dry the fish thoroughly before seasoning; moisture prevents proper roasting.
  • Use a large spatula when flipping the fish to keep it intact.
  • Ladolemono can be prepared ahead and kept refrigerated for up to 2 weeks. Shake well before using.
  • Other whole white fish, such as red snapper or sea bass, can be used if branzino is unavailable.

 

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